Hey everybody!!!Hopefully all of you are having a great start to the new year.Today we are gonna be making Acorn Squash soup and this recipe is vegan.So let's get started!!
|Acorn squash||3 , washed|
|Olive oil/Grape seed oil||4 Tablespoon ((Choice of Oil,Canola etc.))|
|Sliced onions||1/3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm)|
|Vegetable stock/Vegetable broth||3 Cup (48 tbs)|
|Unsweetened almond milk/Unsweetened coconut milk||1/3 Cup (5.33 tbs)|
|Dried herbs||To Taste|
|Black pepper||To Taste|
|Grand diamond all purpose seasoning||To Taste|
1.Preheat oven to 425 Degrees.
2.Cut the top off the squash. Remove the seeds with a spoon.
3.Rub the squash, onions and garlic with the oil. Season to taste. Line a baking sheet with parchment paper.
4.Turn the squash upside down and place the onions and garlic under them. Roast for about 40 minutes. (Note: If you have acorn squash that are on the smaller side, start checking them at the 30-minute mark.)
5.Once done, allow them to cool for about 10 to 15 minutes. Use a spoon to scoop out the flesh of each squash bowl leaving about 1/4 inch on the bottom and sides.
6.Heat the milk and vegetable stock in the microwave.
7.Blend the flesh of the squash, the squash tops with the skin, onions, garlic, the milk, and 1 cup of stock. Season to taste.
8.Add the stock 1/2 cup at a time until the desired consistency is reached.
9.Pour the soup into each squash bowl and serve immediately.
If this soup is being made ahead of time the soup and squash bowls may be stored, and reheated, separately.